1 In a casserole dish suitable for the oven, melt your fat bacon then roast your tails on each side.
2 Then add your vegetables, thyme, bay leaf, garlic and tomato paste, sweat covered for 5 minutes then add 4 liters (4.25 qt) of water, bring to a boil, salt (not too much) and pepper.
3 Set your oven to 90°C (195°F) (gas mark 3).
4 Pour your beans into your casserole, bring back to a boil, cover and put in the oven for 5 hours and 30 minutes... (have no fear, your energy meter barely turns when your temperature is at this level).
5 Then remove your casserole from the oven, open the lid, add the small lardons and smell then selfishly taste a bean cooked this way at low temperature.
You can serve your tails on separate plates and let your guests help themselves, or you can also remove the meat and cut it into large dice then incorporate it into your "Paimpolaise".
You can also replace the Paimpol beans with wonderful Soissons beans pre-soaked for 24 hours in 3 sessions (3x8h).
www.haricotdesoissons.com
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